Mini Caprese Salad



Mini Caprese Salad
Prep time: 
Total time: 
Serves: 2
  • 10 Organic Basil Leaves
  • 1 oz package of Fresh Mozzarella
  • 10 of grape tomatoes
  • ¼ cup Balsamic Vinegar
  • 1 Tbs Pure Cane Sugar
  • 10 toothpicks
  1. Clip basil leaves at the stem. Wash thoroughly and pat dry.
  2. Pour ¼ cup balsamic vinegar into a bowl. Add 1 tbs pure cane sugar and whisk until sugar is dissolved. Set in the freezer for 5 minutes so the mixture becomes cold and thick.
  3. Wash cherry or grape tomatoes and cut them in half lengthwise, then set aside.
  4. Cut fresh mozzarella into small ¼ inch slivers.
  5. Lie one basil leaf flat on the plate, add one piece of fresh mozzarella then one cut tomato. Wrap basil around the tomato and mozzarella like a blanket and put a toothpick through the top. Repeat with each basil leaf.
  6. Once all the mini caprese salads are complete. Remove the balsamic vinegar from the freezer and drizzle on top.
  7. Serve to guests as an appetizer or as a salad before your meal.
Nutrition Information
Serving size: 2 Calories: 140 Fat: 5 Sugar: 13 Protein: 5



This entry was posted in Recipes. Bookmark the permalink.

Leave a Reply